Carbonic maceration

Carbonic maceration is a red winemaking method in which whole, intact grape clusters ferment in a tank saturated with carbon dioxide, in the absence of oxygen. Intracellular fermentation then begins within each berry, generating a little alcohol and reducing malic acidity. Emblematic of Beaujolais and the Gamay grape, it produces supple, low-tannin, intensely fruity wines with the signature aromas of banana, kirsch and boiled sweets.